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- Onions 1 kg.
- Vegetable broth 1 liter
- Butter 2 tbsp. spoons
- Vegetable oil 2 tbsp. spoons
- Bread 2 slices
- Semi-hard cheese 75 gr.
- Dry white wine 200 ml.
- Cognac 50 ml.
- Flour 1 tbsp. a spoon
- Rosemary 2 sprigs
- Thyme 2 sprigs
- Bay leaf 2 sheets
- Salt to taste
- Main ingredients: Onion, Butter, Bread
- Serving 4 servings
- World CuisineFrench Cuisine
pan, board, stove
Step 1.Cut the onion into half rings.
Step 2Melt the butter in a saucepan, put onion and add 1 teaspoon of salt.
Step 3Fry the onion for 30 minutes over low heat until light golden brown, stir constantly so that it does not burn.
Step 4Add 200 ml. white wine and simmer another 2-3 minutes.
Step 5Add 1 tbsp. spoonful of flour and mix thoroughly for 1 minute.
Step 6Add 1 liter of broth and bring to a boil.
Step 7Add a bunch of herbs (approximately 10 g): thyme, rosemary and bay leaf. Tie grass and bay leaves into a bundle using culinary thread.
Step 8Add salt and pepper to taste.
Step 9Cook for 20 minutes over low heat with the lid closed.
Step 10Add 50 ml to the soup. cognac and remove from the soup a bunch of herbs.
Step 11Fry slices of bread in a toaster or in a pan until golden brown and grate the croutons with garlic.
Step 12Pour soup into portioned forms.
Step 13Top with croutons.
Step 14Sprinkle plenty of cheese on top of croutons.
Step 15Preheat the oven to maximum temperature and set the mold for 1-2 minutes, the cheese should be baked. Onion soup is ready.
Enjoy your meal!